Summer Vegetable Bibimbap with Corn, Zucchini and Black Beans

Summer Vegetable Bibimbap with Corn, Zucchini and Black Beans
Some of my most popular recipes are not the healthiest which may give the impression that I spend my days eating things like grilled cheese sandwiches and hot melted cheese dips which is not the case. I believe in moderation and although the grilled cheese sandwiches and dips definitely have their place I try to balance them out with healthier dishes and even if they are not as glamorous I wanted to start sharing more of them with you. On of my favourite 'healthy' meals is bibimbap, a Korean rice bowl, where the rice is topped with pretty much anything you want along with a spicy chili pepper sauce. One of the things that I like most about this dish is that you can use what ever you have on hand from meats to vegetables and leftovers are just perfect. If you are using only raw vegetables and leftovers then this meal only takes as long to make as it takes to cook the rice and if you have leftover rice then it only takes 5 minutes to throw together! I like to make big batches of rice and assemble all of the other ingredients on the weekend so that I can throw these bowls together quickly for meals throughout the week.

Recently I have been enjoying bowls of bibimbap filled with some of the amazing summer produce that is around right now including corn and zucchini which along with the rice and some beans makes for a pretty complete healthy meal in a bowl! Instead of going with plain white rice I like to go with more whole grains including things like brown rice, bulgar, farro, and even quinoa. For this particular bibimbap I wen with a nice mix of brown and wild rice.

Although it looks nice and pretty all assembled like above, it tastes much better once all mixed up!

Summer Vegetable Bibimbap with Corn, Zucchini and Black Beans

Summer Vegetable Bibimbap with Corn, Zucchini and Black Beans

Summer Vegetable Bibimbap with Corn, Zucchini and Black Beans

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

A summery bibimbap rice bowl with corn, zucchini, black beans and avocado along with the spicy gochujang sauce.

  • 1 cup rice, rinsed
  • 2 cups water or broth
  • 1 cup zucchini, shredded
  • 1 cup carrot, shredded
  • 1 cup corn (optionally grilled)
  • 1 cup black beans (rinsed and drained canned or cooked from 1/3 cup dry beans)
  • 1 large avocado, diced
  • 1/4 cup green onions
  • 1/4 cup gochujang sauce
  • 1 tablespoon sesame seeds, toasted
  1. Bring the rice and water to a boil, reduce the heat and simmer covered until the rice is tender and all of the water has been absorbed.
  2. Assemble bibimbap bowls and enjoy.

Tip: Use 3 cups of already cooked rice to bring the time down to 10 minutes!


Tieghan said...

Wow! This looks amazing! I have never heard of the dish, but I love every last ingredient in this bowl! Holy yum!

Katrina @ Warm Vanilla Sugar said...

This sounds awesome! I love the sound of that gochujang sauce!

Joanne said...

I love this bibimbap with a summer twist! And I'm looking forward to seeing more of your healthy recipes!

Min Kwon said...

What a fantastic recipe! My family eats bibimbap quite's our way of getting rid of all our banchans. I've never thought to add avocados and black beans before. I'm going to have to try soon and see what my family thinks!

Anonymous said...

It's really good! The sauce was sweet and not too hot. The leftovers made for some yummy fried rice!

Pascal Lavigne said...

I lived in Korea for a while. Always loved their healthy food. Thanks for the recipe

Amy said...

OMG, what a great idea! I have fresh corn and zucchini to use up and I LOVE Korean food. I even make my own kimchi. I'm SO making this tonight!

Kevin Lynch said...

Amy: I love making my own kimchi as well! Enjoy the bibimbap!

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